Going Retro

I was first introduced to this dish in the mid-2000s by a client who requested it for a dinner party. At first I was skeptical–as are most people who are unfamiliar with the dish, I’ve learned–but once I tried it, I was amazed at the flavor.

Without adding any additional liquid, the rice becomes tender simply by absorbing the moisture from the sweet onions.

According to the dictionary, soubise [soo-BEEZ] is “a brown or white sauce containing strained or puréed onions and served with meat.” I like to serve it with beef or chicken. It goes well with braised beef brisket, for which I will post a recipe shortly.